We enjoy these while camping. They make a great mid-afternoon snack for the kids. Using your own ingredients can make the pocket pies a healthier alternative to store bought hot pockets.
1 Pie Crust – refrigerated or homemade
Beef Stew – canned or leftovers
Butter Flavored Spray Oil
Spray both halves of the pie iron with oil. Cut 2 pieces of pie crust to slightly larger than the iron. Place 1 piece into one iron. Spoon beef stew into pie shell. DO NOT over fill, the edges need to be clean. Top beef stew with last pie crust. Close and latch form a nice neat pocket pastry. Trim the excess pastry and cook until golden brown.
Don’t get burned. Let the pie stand for a few minutes. It is full of steam and hot bubbly goodness.
A beef stew pocket pie is very similar to the “Cornish Pasty” or “Meat Pie”, an original favorite by miners from Cornwall long ago and now enjoyed globally.
Dan M. (My Grandson)
Kannapolis, NC
Beef Stew Pocket Pie
This recipe is similar to a Fluffer Nutter This is very sugary and sticky. This should cure anyone with a sweet tooth.
2 Slices of Bread
Cherry Preserves
Miniature Marshamallows
Chocolate Morsels
Butter
Butter the 2 slices of bread and insert into the pie iron halves. Spread a thin layer of cherry preserves on each slice of bread. Add the miniature marshamallows and chocolates morsels to one slice of bread in a checkerboard pattern leaving some space between them for melting and oozing. Close and latch the pie iron and heat it until its golden brown.
It should cook up in about 4 – 5 minutes a side. Watch Out, the filling will be HOT!
Brian O.
Columbia, SC
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